Swirled Brownie Peanut Butter Cookies (Print Version)
Chocolate cookies swirled with peanut butter for a rich, soft treat perfect for any occasion.
# Ingredients:
→ Chocolate Brownie Base
01 -
1/2 cup unsalted butter
02 -
8 ounces semisweet chocolate, chopped
03 -
3/4 cup granulated sugar
04 -
1/4 cup packed light brown sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
1/2 cup all-purpose flour
08 -
2 tablespoons unsweetened cocoa powder
09 -
1/4 teaspoon baking powder
10 -
1/4 teaspoon salt
→ Peanut Butter Swirl
11 -
1/2 cup creamy peanut butter
12 -
2 tablespoons powdered sugar
# Steps:
01 -
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
02 -
In a heatproof bowl over simmering water or using a microwave, melt unsalted butter and chopped semisweet chocolate. Stir until smooth and allow to cool slightly.
03 -
In a separate mixing bowl, whisk together granulated sugar, light brown sugar, eggs, and vanilla extract until the mixture is thick and pale.
04 -
Slowly pour cooled melted chocolate mixture into the sugar and egg mixture. Stir until fully combined.
05 -
Sift all-purpose flour, unsweetened cocoa powder, baking powder, and salt into the mixture. Use a spatula to fold ingredients gently until a thick, glossy batter forms.
06 -
In a separate bowl, mix creamy peanut butter and powdered sugar until smooth and fully blended.
07 -
Scoop tablespoons of brownie batter onto parchment-lined baking sheets. Drop 1/2 teaspoon of peanut butter mixture onto each mound and swirl gently with a toothpick.
08 -
Place baking sheets in the oven and bake for 10 to 12 minutes, until tops are crackly and centers remain soft.
09 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 -
Cookies can be enjoyed warm or stored in an airtight container once fully cooled.
# Notes:
01 -
For defined swirls, avoid overmixing the peanut butter. Use a separate toothpick for each tray to maintain a clean appearance.